Tempura by Simply Fondue
seafood (shrimp, scallops)
chicken cubes
vegetables (cauliflower, mushrooms, sliced carrots, peppers, asparagus)
1 egg yolk
1 c ice water
1 c flour
pinch of salt
white pepper to taste
flour to coat dipping ingredients
*Be sure all food is dry and almost room temperature before dipping in the batter.
Prepare BATTER:
1. Beat yolk with fork.
2. Add cold water & mix well.
3. Add flour & stir just enough to combine.
4. Batter should be quite thin, about consistency of cream. Add more ice water if necessary.
5. Mixture should leave just a thin coating when dipped.
Cook TEMPURA:
1. Roll seafood, meat, or veggies in flour and then dip in batter.
2. Dip immediately in hot oil (fondue pot).
3. Serve immediately with mustard, sweet 'n sour, or Treiyaki sauce
Tuesday, March 31, 2009
Monday, March 30, 2009
Fontinella Fondue
Fontinella Fondue by Italian Cooking
4 c shredded Fontinella cheese (16 oz)
2 T all-purpose flour
1 clove garlic, halved
1 1/2 c Riesling or other sweet white wine
cubed Italian bread for dipping
Fresh vegetables for dipping
1. In medium bowl, toss cheese with flour; set aside.
2. Rub each garlic half over inside of fondue pot or saucepan; discard garlic.
3. Pour wine into fondue pot. Over medium heat, heat until hot, do not boil.
4. Gradually add cheese mixture, by handfuls, stirring constantly after each addition until cheese melts; do not boil. Serve immediately. Makes 3 cups.
4 c shredded Fontinella cheese (16 oz)
2 T all-purpose flour
1 clove garlic, halved
1 1/2 c Riesling or other sweet white wine
cubed Italian bread for dipping
Fresh vegetables for dipping
1. In medium bowl, toss cheese with flour; set aside.
2. Rub each garlic half over inside of fondue pot or saucepan; discard garlic.
3. Pour wine into fondue pot. Over medium heat, heat until hot, do not boil.
4. Gradually add cheese mixture, by handfuls, stirring constantly after each addition until cheese melts; do not boil. Serve immediately. Makes 3 cups.
Sunday, March 29, 2009
My Aunt Ellen's Famous Eggnog
My Aunt Ellen's Famous Eggnog
8 eggs, separated
1/2 c sugar
1 c whiskey
1 pint heavy cream
1. Beat egg whites until stiff but not dry, set aside.
2. Beat egg yolks, add sugar, beating well and continue to beat while adding whiskey.
3. Whip the heavy cream. Fold in whipped cream and beaten egg whites.
8 eggs, separated
1/2 c sugar
1 c whiskey
1 pint heavy cream
1. Beat egg whites until stiff but not dry, set aside.
2. Beat egg yolks, add sugar, beating well and continue to beat while adding whiskey.
3. Whip the heavy cream. Fold in whipped cream and beaten egg whites.
Saturday, March 28, 2009
No-bake Chocolate Kahlua Christmas Balls
No-bake Chocolate Kahlua Christmas Balls
1 c semi-sweet chocolate chips
5 oz evaporated milk
1 1/4 c vanilla wafer cookie crumbs
1 1/4 c ginger snap cookie crumbs
1/2 c powdered sugar
1/2 c chopped walnuts
1/3 c Kahlua liqueur (don't substitute for store brand)
1 t vanilla extract
2 c shredded coconut
1. Melt the chocolate chips in evaporated milk in a pot over low heat, stirring constatnly, until well blended. Remove from heat & set aside to cool for about 30 minutes.
2. Combine all remaining ingredients except the coconut; stir into the chocolate mixture, blending well.
3. Shape the mixture into 1-1 1/2" balls (if dough is too moist, add up to 1/3 c more crumbs), then roll in coconut.
4. Let air dry for 2 hours on waxed paper. Transfer to airtight container; store in fridge. Makes about 4 dozen.
Instead of Kahlua, try Grand Marnier, Creme de Cacao, or another liqueur.
1 c semi-sweet chocolate chips
5 oz evaporated milk
1 1/4 c vanilla wafer cookie crumbs
1 1/4 c ginger snap cookie crumbs
1/2 c powdered sugar
1/2 c chopped walnuts
1/3 c Kahlua liqueur (don't substitute for store brand)
1 t vanilla extract
2 c shredded coconut
1. Melt the chocolate chips in evaporated milk in a pot over low heat, stirring constatnly, until well blended. Remove from heat & set aside to cool for about 30 minutes.
2. Combine all remaining ingredients except the coconut; stir into the chocolate mixture, blending well.
3. Shape the mixture into 1-1 1/2" balls (if dough is too moist, add up to 1/3 c more crumbs), then roll in coconut.
4. Let air dry for 2 hours on waxed paper. Transfer to airtight container; store in fridge. Makes about 4 dozen.
Instead of Kahlua, try Grand Marnier, Creme de Cacao, or another liqueur.
Friday, March 27, 2009
Pecan Praline Bars
Pecan Praline Bars from Mary Engelbreit cookbook
crust:
3/4 c unsalted butter
1 c packed dark brown sugar
2 large eggs
2 t vanilla extract
1/2 t salt
1 c flour
topping:
12 oz pecans (3c)
1/2 c unsalted butter
3 c packed dark brown sugar
1/2 c light corn syrup
1/2 t salt
1 c heavy cream
2 T bourbon or dark rum
1. Preheat oven to 375. Line 15x10 jellyroll pan with foil, allowing foil to extend over sides. Grease.
2. In medium saucepan, melt butter over medium. Remove from heat & whisk in brown sugar, then eggs, vanilla, and salt with wooden spoon.
3. Stir in flour. Scrape into pan, spreading & smoothing with rubber spatula sprayed with cooking spray.
4. Bake 15 minutes or until springy. Cool on wire rack.
5. Spread pecans on large baking sheet & toast 8 min. Set aside til cooled.
6. Melt butter in a large saucepan over medium heat. Stir in brown sugar, corn syrup and salt. Bring to a full boil, stirring occasionally. Boil 2 minutes or until caramel reaches 250 degrees F on a candy thermometer (soft-ball stage). Remove from heat.
7. Carefully add cream and bourbon to caramel (mixture may bubble up); stir until smooth. Stir in toasted nuts, then pour over crust.
8. Place pan on baking sheet to prevent crust from overbrowning and bake 25 minutes. Very carefully, holding pan level (topping isn't firm yet), transfer pan to a wire rack. Let cool completely.
9. Place baking sheet on top of jelly-roll pan and invert both together. Remove pan and peel off foil. Cover with a large cutting board and invert so bars are right side up. Using a sharp knife, cut into 60 squares.Makes 60 servings
crust:
3/4 c unsalted butter
1 c packed dark brown sugar
2 large eggs
2 t vanilla extract
1/2 t salt
1 c flour
topping:
12 oz pecans (3c)
1/2 c unsalted butter
3 c packed dark brown sugar
1/2 c light corn syrup
1/2 t salt
1 c heavy cream
2 T bourbon or dark rum
1. Preheat oven to 375. Line 15x10 jellyroll pan with foil, allowing foil to extend over sides. Grease.
2. In medium saucepan, melt butter over medium. Remove from heat & whisk in brown sugar, then eggs, vanilla, and salt with wooden spoon.
3. Stir in flour. Scrape into pan, spreading & smoothing with rubber spatula sprayed with cooking spray.
4. Bake 15 minutes or until springy. Cool on wire rack.
5. Spread pecans on large baking sheet & toast 8 min. Set aside til cooled.
6. Melt butter in a large saucepan over medium heat. Stir in brown sugar, corn syrup and salt. Bring to a full boil, stirring occasionally. Boil 2 minutes or until caramel reaches 250 degrees F on a candy thermometer (soft-ball stage). Remove from heat.
7. Carefully add cream and bourbon to caramel (mixture may bubble up); stir until smooth. Stir in toasted nuts, then pour over crust.
8. Place pan on baking sheet to prevent crust from overbrowning and bake 25 minutes. Very carefully, holding pan level (topping isn't firm yet), transfer pan to a wire rack. Let cool completely.
9. Place baking sheet on top of jelly-roll pan and invert both together. Remove pan and peel off foil. Cover with a large cutting board and invert so bars are right side up. Using a sharp knife, cut into 60 squares.Makes 60 servings
Thursday, March 26, 2009
Garlic and Lemon Roasted Chicken!
http://fullbellies.blogspot.com/ posted this recipe and we had it the other night. It was so quick, easy, and there were few dishes to clean up, that's my kind of recipe! We'll use the leftover chicken for other recipes that call for cooked chicken. I'm always looking for short cuts.
Go check out her recipe for Garlic and Lemon Roasted Chicken!
Go check out her recipe for Garlic and Lemon Roasted Chicken!
Wednesday, March 25, 2009
Chicken Chipulos
Chicken Chipulos found on can of Sam's chicken breast
1 can cream of chicken soup
1 can cream of mushroom soup
2 cans (12.5 oz) chicken breast, drained
4 oz diced green chiles
1 small onion, chopped
8 oz sour cream
2 c shredded cheddar
1 pack burrito size tortillas
1. Preheat oven to 350.
2. Combine soups through sour cream in bowl.
3. Tear/cut tortillas into bite-size pieces & layer 1/3 onto bottom of 9x13. Layer chicken mixture on top, layer cheddar. Repeat 2 more times ending with cheese. Bake an hour, serve. 6-8 servings.
1 can cream of chicken soup
1 can cream of mushroom soup
2 cans (12.5 oz) chicken breast, drained
4 oz diced green chiles
1 small onion, chopped
8 oz sour cream
2 c shredded cheddar
1 pack burrito size tortillas
1. Preheat oven to 350.
2. Combine soups through sour cream in bowl.
3. Tear/cut tortillas into bite-size pieces & layer 1/3 onto bottom of 9x13. Layer chicken mixture on top, layer cheddar. Repeat 2 more times ending with cheese. Bake an hour, serve. 6-8 servings.
Tuesday, March 24, 2009
My Aunt Sue's Creamy Chicken Enchiladas
My Aunt Sue's Creamy Chicken Enchiladas
1 T butter
1 md onin, chopped
4.5 oz can chopped green chiles, drained
8 oz cream cheese, softened
3 1/2 c cooked chicken breast, chopped
10-12 8" tortillas
8 oz Mont Jack (or pepper jack) cheese
2 c whipping cream
1 can cream mushroom soup
(I add 4 oz sliced mushrooms, drained)
1. Melt butter in large skillet over medium high heat; add onion & saute 5 minutes. Add mushrooms & green chiles; saute 1 minute. Stir in soup, cream cheese, & chicken; cook, stirring until cream cheese melts. Add pepper to taste.
2. Spoon 2-3 T chicken mixture down center of each tortila. Roll up & place seam down in 2 lightly greased 9x13 (smaller if you have smaller) baking dishes.
3 . Sprinkle with cheese & drizzle with whipping cream.
4. Bake at 350 for 40-45 minutes.
Both my picky kids loved these.
1 T butter
1 md onin, chopped
4.5 oz can chopped green chiles, drained
8 oz cream cheese, softened
3 1/2 c cooked chicken breast, chopped
10-12 8" tortillas
8 oz Mont Jack (or pepper jack) cheese
2 c whipping cream
1 can cream mushroom soup
(I add 4 oz sliced mushrooms, drained)
1. Melt butter in large skillet over medium high heat; add onion & saute 5 minutes. Add mushrooms & green chiles; saute 1 minute. Stir in soup, cream cheese, & chicken; cook, stirring until cream cheese melts. Add pepper to taste.
2. Spoon 2-3 T chicken mixture down center of each tortila. Roll up & place seam down in 2 lightly greased 9x13 (smaller if you have smaller) baking dishes.
3 . Sprinkle with cheese & drizzle with whipping cream.
4. Bake at 350 for 40-45 minutes.
Both my picky kids loved these.
Monday, March 23, 2009
Mesquite Lime Chicken
Mesquite Lime Chicken by Mc Cormick
2/3 c Chipotle Ranch pasta salad=4 points
1/4 c fresh lime juice (I use more)
3 T McCormick Grill Mates Mesquite Seasoning
2 T vegetable oil
2 T honey
1 1/2 lbs boneless chicken breasts (I make more and use leftovers for fajitas or salad)
1. Mix lime juice, seasoning, oil, and honey in a bowl.
2. Add chicken, turning to coat well. Marinate in refrigerator 15 minutes or longer.
3. Remove chicken from marinade and grill over medium heat 4-5 minutes per side, or until done. Baste with remaining marinade halfway through cooking. Discard any leftover marinade.
We usually serve this with lime cheese on the cob and a pasta salad.
2/3 c Chipotle Ranch pasta salad=4 points
1/4 c fresh lime juice (I use more)
3 T McCormick Grill Mates Mesquite Seasoning
2 T vegetable oil
2 T honey
1 1/2 lbs boneless chicken breasts (I make more and use leftovers for fajitas or salad)
1. Mix lime juice, seasoning, oil, and honey in a bowl.
2. Add chicken, turning to coat well. Marinate in refrigerator 15 minutes or longer.
3. Remove chicken from marinade and grill over medium heat 4-5 minutes per side, or until done. Baste with remaining marinade halfway through cooking. Discard any leftover marinade.
We usually serve this with lime cheese on the cob and a pasta salad.
Menu Plan Monday
I'm so excited to once again participate in Menu Plan Monday. Thanks to Organizing Junkie for hosting. Everyone, please stop by this site to see more great menu plans.
Please come back often, I post a new recipe every day. Also, I am looking for great grill recipes. If you have one to share, please leave me a note in my comments. Thanks!
Sunday: Mesquite Lime Grilled Chicken, Grilled Rosemary Parmesan Corn on the Cob, Chipotle Ranch pasta salad
Monday: Fajitas with leftover steak from last Saturday.
Tuesday: Creamy Chicken and Biscuits
Wednesday: Impossibly Easy Cheeseburger Pie with steamed vegetables.
Thursday: Crock Pot Enchiladas with salad. I have 17 more CP recipes here.
Friday: Lenten Meatless Friday-Lemon Parmesan Linguine, salad, garlic bread
Saturday: Something on the grill....I'm looking for great recipes to try. Any ideas?
Sunday, March 22, 2009
Make ahead Pork Chops with Apple-Sage Stuffing
Make ahead Pork Chops with Apple-Sage Stuffing by Pillsbury
1 T butter
1/2 c chopped onion (1 med)
1/2 c thinly sliced celery (Opt)
1 c chopped apple
1/2 c raisins
1 c apple juice
6 oz pkg sage and onion-seasoned one step stuffing mix
4 4oz boneless smoked pork chops
2 T apple jelly
1. Spray 8" square (2 quart) dish with non-stick spray. Melt butter in large skillet over mdeium heat. Add onion and celery; cook 3-4 minutes until crisp-tender, stirring occasionally.
2. Add apple, raisins and apple juice; cook 2-3 minutes or until mixture comes to a complete boil. Remove from heat; stir in stuffing mix. Spread mixture in dish. Top with pork chops. Cover with foil; refrigerate at least 8 hours or overnight (unless you want to bake immediately).
3. Heat oven to 350. Bake covered for 30 minutes.
4. Uncover and brush chops with jelly. Bake uncovered 15-20 minutes or until pork chops are thoroughly heated. 4 servings
1 T butter
1/2 c chopped onion (1 med)
1/2 c thinly sliced celery (Opt)
1 c chopped apple
1/2 c raisins
1 c apple juice
6 oz pkg sage and onion-seasoned one step stuffing mix
4 4oz boneless smoked pork chops
2 T apple jelly
1. Spray 8" square (2 quart) dish with non-stick spray. Melt butter in large skillet over mdeium heat. Add onion and celery; cook 3-4 minutes until crisp-tender, stirring occasionally.
2. Add apple, raisins and apple juice; cook 2-3 minutes or until mixture comes to a complete boil. Remove from heat; stir in stuffing mix. Spread mixture in dish. Top with pork chops. Cover with foil; refrigerate at least 8 hours or overnight (unless you want to bake immediately).
3. Heat oven to 350. Bake covered for 30 minutes.
4. Uncover and brush chops with jelly. Bake uncovered 15-20 minutes or until pork chops are thoroughly heated. 4 servings
Saturday, March 21, 2009
Speedy Enchilada Bake
Speedy Enchilada Bake by Pillsbury
1 c chopped plum tomatoes
11 oz can Mexicorn
10 oz can enchilada sauce
20 oz tub Old El Paso Refrigerated Taco sauce with seasoned beef (make your own)
4 c small round corn tortilla chips
8 oz shredded mild cheddar cheese
1/4 c sliced green onions
1. Heat oven to 375. Spray 8" (2 quart) glass dish with nonstick spray. In medium bowl, combine tomatoes, corn, and enchilada sauce; mix well.
2. In sprayed dish, layer half taco sauce with beef, 1 1/2 c of chips, 1/2 c cheese, and half of the corn mixture. Repeat.
3. Sprinkle with remaining 1 c cheese and onions. Arrange reamining 1 c chips upright around edge of dish, overlapping if necessary.
4. Bake 35-40 minutes or until bubbly and thoroughly heated. 6 servings
1 c chopped plum tomatoes
11 oz can Mexicorn
10 oz can enchilada sauce
20 oz tub Old El Paso Refrigerated Taco sauce with seasoned beef (make your own)
4 c small round corn tortilla chips
8 oz shredded mild cheddar cheese
1/4 c sliced green onions
1. Heat oven to 375. Spray 8" (2 quart) glass dish with nonstick spray. In medium bowl, combine tomatoes, corn, and enchilada sauce; mix well.
2. In sprayed dish, layer half taco sauce with beef, 1 1/2 c of chips, 1/2 c cheese, and half of the corn mixture. Repeat.
3. Sprinkle with remaining 1 c cheese and onions. Arrange reamining 1 c chips upright around edge of dish, overlapping if necessary.
4. Bake 35-40 minutes or until bubbly and thoroughly heated. 6 servings
Friday, March 20, 2009
Chicken Cordon Bleu Casserole
Chicken Cordon Bleu Casserole by Pillsbury
1/2 c chicken broth
1/2 c sour cream
12 oz jar chicken gravy
5 oz (3 c) uncooked dumpling egg noodles
1 c frozen sweet peas
1/2 c diced cooked ham
1 t paprika
1/4 t pepper
4 4 oz boneless, skinless chk breast halves
1/2 t seasoned salt
4 1 oz slices Swiss cheese, halved
1. Heat oven to 375. In large bowl, combine broth through gravy; mix well with wire whisk. Stir in uncooked noodles through paprika, add 1/8 t pepper. Spoon into ungreased, shallow 2 quart casserole dish.
2. Place chicken over noodle mixture; sprinkle with seasoned salt and remaining pepper. Cover with foil.
3. Bake for 30 minutes.
4. Uncover; bake 20 minutes or until chicken is fork-tender and juices run clear , and noodles are tender and thoroughly heated.
5. Place 2 cheese slice halves over each breast. Bake an additional 5 minutes until cheese is melted. 4 servings
1/2 c chicken broth
1/2 c sour cream
12 oz jar chicken gravy
5 oz (3 c) uncooked dumpling egg noodles
1 c frozen sweet peas
1/2 c diced cooked ham
1 t paprika
1/4 t pepper
4 4 oz boneless, skinless chk breast halves
1/2 t seasoned salt
4 1 oz slices Swiss cheese, halved
1. Heat oven to 375. In large bowl, combine broth through gravy; mix well with wire whisk. Stir in uncooked noodles through paprika, add 1/8 t pepper. Spoon into ungreased, shallow 2 quart casserole dish.
2. Place chicken over noodle mixture; sprinkle with seasoned salt and remaining pepper. Cover with foil.
3. Bake for 30 minutes.
4. Uncover; bake 20 minutes or until chicken is fork-tender and juices run clear , and noodles are tender and thoroughly heated.
5. Place 2 cheese slice halves over each breast. Bake an additional 5 minutes until cheese is melted. 4 servings
Thursday, March 19, 2009
Chili-Cheese Taco Casserole
Chili-Cheese Taco Casserole (Busy Mom's Meals)
Chicken Casserole by Women's Day
My 20 month old liked this one
2 t olive oil
can mushrooms, drained
can cream chicken soup
1 1/2 c milk
1 1/2 c uncooked rice
1 c sour cream
1 medium onion, shredded
4 chicken breasts
1 c shredded Swiss or Gruyere cheese
salt & pepper
1. Heat oven to 350. Grease/spray 9x13 baking dish.
2. Whisk soup, milk, rice, sour cream, & onion in a large bowl to blend. Stir in mushrooms; pour into prepared baking dish. Place chicken on top, spoon some soup mixture over and cover tightly with foil.
3. Bake 45 minutes until chicken juices run clear when pricked with a fork.
4. Sprinkle with cheese & bake uncovered 5 minutes until cheese bubbles & starts to brown.
Serve warm.
Chicken Casserole by Women's Day
My 20 month old liked this one
2 t olive oil
can mushrooms, drained
can cream chicken soup
1 1/2 c milk
1 1/2 c uncooked rice
1 c sour cream
1 medium onion, shredded
4 chicken breasts
1 c shredded Swiss or Gruyere cheese
salt & pepper
1. Heat oven to 350. Grease/spray 9x13 baking dish.
2. Whisk soup, milk, rice, sour cream, & onion in a large bowl to blend. Stir in mushrooms; pour into prepared baking dish. Place chicken on top, spoon some soup mixture over and cover tightly with foil.
3. Bake 45 minutes until chicken juices run clear when pricked with a fork.
4. Sprinkle with cheese & bake uncovered 5 minutes until cheese bubbles & starts to brown.
Serve warm.
Wednesday, March 18, 2009
Taco Fiesta Chicken Lasagna
Taco Fiesta Chicken Lasagna byPillsbury make ahead
2 cans (14 1/2 oz ea) diced tomatoes with zesty mild green chiles, undrained
1/4 c taco sauce
3 cups cubed cooked chicken (I have pre-cooked chk in the freezer-see tips)
16 oz can refried beans
1/2 c sour cream
12 uncooked lasagna noodles
12 oz shredded Colby-Mont Jack cheese
1/2 c chopped green onions
1/4 c sliced ripe olives
2 T chopped fresh cilantro
chopped tomato as garnish
lettuce as garnish
1. Spray 15x12" sheet of foil and 13x9 (3 qt) glass baking dish with nonstick cooking spray. In large bowl, combine tomatoes and taco sauce; mix well. Stir in chicken. In med. bowl, combine beans and sour cream; mix well.
2. Spread about 1 c chicken mixture in bottom of sprayed dish. Top with 4 uncooked noodles, breaking to fit if necessary. Spread with half of bean mixture and 1 1/2 c chicken mixture. Sprinkle with 1 c of cheese and half of onions and olives.
3. Layer 4 more noodles, remaining bean mixture, 1 1/2 c chicken mixture and 1 c cheese. Top with 4 remaining noodles, chicken mixture, onions, olives, and cheese (Be sure top noodles are covered). Cover with foil, sprayed side down. Refrigerate at least 8 hours or overnight.
4. Heat oven to 350. Bake covered lasagna for 50 minutes. Uncover baking dish; bake an additoinal 18-22 minutes or until bubbly and thoroughly heated. Let stand 10 minutes before serving. Sprinkle with cilantro. If desired, garnish each serving with dollop of sour cream, chopped tomato and shredded lettuce.
2 cans (14 1/2 oz ea) diced tomatoes with zesty mild green chiles, undrained
1/4 c taco sauce
3 cups cubed cooked chicken (I have pre-cooked chk in the freezer-see tips)
16 oz can refried beans
1/2 c sour cream
12 uncooked lasagna noodles
12 oz shredded Colby-Mont Jack cheese
1/2 c chopped green onions
1/4 c sliced ripe olives
2 T chopped fresh cilantro
chopped tomato as garnish
lettuce as garnish
1. Spray 15x12" sheet of foil and 13x9 (3 qt) glass baking dish with nonstick cooking spray. In large bowl, combine tomatoes and taco sauce; mix well. Stir in chicken. In med. bowl, combine beans and sour cream; mix well.
2. Spread about 1 c chicken mixture in bottom of sprayed dish. Top with 4 uncooked noodles, breaking to fit if necessary. Spread with half of bean mixture and 1 1/2 c chicken mixture. Sprinkle with 1 c of cheese and half of onions and olives.
3. Layer 4 more noodles, remaining bean mixture, 1 1/2 c chicken mixture and 1 c cheese. Top with 4 remaining noodles, chicken mixture, onions, olives, and cheese (Be sure top noodles are covered). Cover with foil, sprayed side down. Refrigerate at least 8 hours or overnight.
4. Heat oven to 350. Bake covered lasagna for 50 minutes. Uncover baking dish; bake an additoinal 18-22 minutes or until bubbly and thoroughly heated. Let stand 10 minutes before serving. Sprinkle with cilantro. If desired, garnish each serving with dollop of sour cream, chopped tomato and shredded lettuce.
Tuesday, March 17, 2009
Coffee Toffee Bark
Coffee Toffee Bark
24 oz white almond bark
6 t freshly ground fine-grind coffee
1 1/2 c chopped plain English toffee
1 c chopped chocolate covered English toffee
1. Melt the bark in the microwave or a double boiler. Mix in the other ingredients. 2. Pour over wax paper lined cookie sheet. Chill until hardened. Break into pieces, enjoy.
24 oz white almond bark
6 t freshly ground fine-grind coffee
1 1/2 c chopped plain English toffee
1 c chopped chocolate covered English toffee
1. Melt the bark in the microwave or a double boiler. Mix in the other ingredients. 2. Pour over wax paper lined cookie sheet. Chill until hardened. Break into pieces, enjoy.
Sunday, March 15, 2009
Texas Tumbleweed Bark
Texas Tumbleweed Bark
24 oz white almond bark
18 oz peanut butter chips
6 oz peanuts, chopped (1 1/2 c)
4.5 oz potato sticks
1. Melt the bark in the microwave or a double boiler. Mix in the other ingredients.
2. Pour over wax paper lined cookie sheet. Chill until hardened. Break into pieces, enjoy.
24 oz white almond bark
18 oz peanut butter chips
6 oz peanuts, chopped (1 1/2 c)
4.5 oz potato sticks
1. Melt the bark in the microwave or a double boiler. Mix in the other ingredients.
2. Pour over wax paper lined cookie sheet. Chill until hardened. Break into pieces, enjoy.
Tiger Bark
Tiger Bark
peanut butter chips
chocolate chips
24 oz white almond bark
1. Melt the bark in the microwave or a double boiler. Mix in the chips.
2. Pour over wax paper lined cookie sheet. Chill until hardened. Break into pieces, enjoy.
peanut butter chips
chocolate chips
24 oz white almond bark
1. Melt the bark in the microwave or a double boiler. Mix in the chips.
2. Pour over wax paper lined cookie sheet. Chill until hardened. Break into pieces, enjoy.
Friday, March 13, 2009
M & M bark
M & M bark
1 c M & Ms
24 oz package bark
1. Melt bark in microwave or a double boiler. Add M&Ms. Don't stir too much.
2. Pour over wax paper lined cookie sheet. Chill until hardened. Break into pieces, enjoy
1 c M & Ms
24 oz package bark
1. Melt bark in microwave or a double boiler. Add M&Ms. Don't stir too much.
2. Pour over wax paper lined cookie sheet. Chill until hardened. Break into pieces, enjoy
Thursday, March 12, 2009
Peppermint Bark
Peppermint Bark
24 oz package white almond bark
1 package candy canes
1. Pick a day where you need to release stress. Pound the heck out of the candy canes.
2. Meanwhile melt the bark either in the microwave or a double boiler. Mix them together. Pour onto a wax paper lined cookie sheet. Chill until hardened. Break into pieces, eat!
24 oz package white almond bark
1 package candy canes
1. Pick a day where you need to release stress. Pound the heck out of the candy canes.
2. Meanwhile melt the bark either in the microwave or a double boiler. Mix them together. Pour onto a wax paper lined cookie sheet. Chill until hardened. Break into pieces, eat!
Wednesday, March 11, 2009
Texas Tumbleweeds
Texas Tumbleweeds
1 lb almond bark
12 oz peanut butter chips
12 1/2 oz peanuts
2 cans shoestring potato sticks
1. Combine bark & PB chips in 1 qt microwavable dish.
2. Microwave 50% 2 minutes, stir. Repeat until melted.
3. Stir in nuts and sticks.
4. Drop by teaspoonful onto wax lined sheets. Chill until set. About 4 dz.
1 lb almond bark
12 oz peanut butter chips
12 1/2 oz peanuts
2 cans shoestring potato sticks
1. Combine bark & PB chips in 1 qt microwavable dish.
2. Microwave 50% 2 minutes, stir. Repeat until melted.
3. Stir in nuts and sticks.
4. Drop by teaspoonful onto wax lined sheets. Chill until set. About 4 dz.
Tuesday, March 10, 2009
Cereal Bark
Cereal Bark
1 lb. white almond bark
3 c salted peanuts
2 1/2 c Captain Crunch Peanut Butter Cereal
2 1/2 c Rice Krispies
2 c mini marshmallows
1. Melt bark in microwave. Combine peanuts, cereals, and marshmallows in a large bowl.
2. Pour bark over cereal mixture and stir until well blended.
3. Pour out over waxed paper. Let set (in fridge) until hardened. Break into pieces. Enjoy!
1 lb. white almond bark
3 c salted peanuts
2 1/2 c Captain Crunch Peanut Butter Cereal
2 1/2 c Rice Krispies
2 c mini marshmallows
1. Melt bark in microwave. Combine peanuts, cereals, and marshmallows in a large bowl.
2. Pour bark over cereal mixture and stir until well blended.
3. Pour out over waxed paper. Let set (in fridge) until hardened. Break into pieces. Enjoy!
Monday, March 9, 2009
Texas Pralines
Texas Pralines 20 minutes
1 c granulated sugar
1/2 c brown sugar
1/4 c milk
1 T butter
1 c pecan pieces (or halves)
1 t vanilla
1. Mix first 5 ingredients and bring to a boil in a small stockpot.
2. Boil by the clock for 1 1/2 minutes. Remove from heat and add vanilla.
3. Beat with electric mixer until thickened and creamy (3-4 minutes).
4. Drop by spoonfuls onto waxed paper. I used a teaspoon and made 24.
1 c granulated sugar
1/2 c brown sugar
1/4 c milk
1 T butter
1 c pecan pieces (or halves)
1 t vanilla
1. Mix first 5 ingredients and bring to a boil in a small stockpot.
2. Boil by the clock for 1 1/2 minutes. Remove from heat and add vanilla.
3. Beat with electric mixer until thickened and creamy (3-4 minutes).
4. Drop by spoonfuls onto waxed paper. I used a teaspoon and made 24.
Sunday, March 8, 2009
Oreo Surprise
Oreo Surprise
1 package Oreo cookies, crushed
8 oz cream cheese, softenend
16 oz chocolate morsels
1. Mix Oreo cookie crumbs and cream cheese.Meanwhile, start melting chocolate in a double boiler.
2. Roll into balls.
3. Dip in chocolate. Set on wax paper lined pan. Chill.
Also try with Mint Oreo Cookies
1 package Oreo cookies, crushed
8 oz cream cheese, softenend
16 oz chocolate morsels
1. Mix Oreo cookie crumbs and cream cheese.Meanwhile, start melting chocolate in a double boiler.
2. Roll into balls.
3. Dip in chocolate. Set on wax paper lined pan. Chill.
Also try with Mint Oreo Cookies
Saturday, March 7, 2009
Martha Washington's
Martha Washington's
My mom made these when I was a kid and every now and then I hear someone (usually older than me) talk about them. They are delicious and one recipe makes about 90-100 (small) pieces of candy. Have you ever heard of them?
1 can Eagle Brand milk
1 lb pecans, chopped
32 oz powdered sugar (6 cups)
1 stick butter
1/2-1 t vanilla
1/2 c coconut
16 oz semi-sweet chocolate morsels
1/2 stick parafin wax (where the canning supplies are)
1. Mix 1st 6 ingredients and chill at least 2 hours in an airtight container.
2. Start melting wax in double boiler.
3. Meanwhile, roll mixture into 1-2" balls. 1" is the perfect bite-sized treat for kids and adults. 2" makes pretty big candy, especially after it has been dipped.
4. When paraffin is just about melted, add chocolate and mix well.
5. Dip balls into chocolate and set on a wax-lined tray. Chill.
Note: My husband does not like chocolate so I dip them in white chocolate and call them George Washingtons.
My mom made these when I was a kid and every now and then I hear someone (usually older than me) talk about them. They are delicious and one recipe makes about 90-100 (small) pieces of candy. Have you ever heard of them?
1 can Eagle Brand milk
1 lb pecans, chopped
32 oz powdered sugar (6 cups)
1 stick butter
1/2-1 t vanilla
1/2 c coconut
16 oz semi-sweet chocolate morsels
1/2 stick parafin wax (where the canning supplies are)
1. Mix 1st 6 ingredients and chill at least 2 hours in an airtight container.
2. Start melting wax in double boiler.
3. Meanwhile, roll mixture into 1-2" balls. 1" is the perfect bite-sized treat for kids and adults. 2" makes pretty big candy, especially after it has been dipped.
4. When paraffin is just about melted, add chocolate and mix well.
5. Dip balls into chocolate and set on a wax-lined tray. Chill.
Note: My husband does not like chocolate so I dip them in white chocolate and call them George Washingtons.
Friday, March 6, 2009
Sopapilla Cheesecake
AYE, AYE, AYE This is muy delicioso!
Sopapilla Cheesecake
2 cans crescent rolls
3 8oz pkg cream cheese, softened
2 c sugar
1 tsp cinnamon
1 stick melted butter
1 1/2 tsp vanilla
1. Preheat oven to 350. Roll out 1 can of crescent rolls into 9x13 pan.
2. Mix cream cheese and 1 1/2 c sugar together. Mix in vanilla. Spread mixture over crescent rolls.
3. Layer second can of crescent rolls on top. Pour melted butter over the top.
4. Mix remaining sugar with cinnamon. Sprinkle on top. Bake 30 minutes at 350.
Sopapilla Cheesecake
2 cans crescent rolls
3 8oz pkg cream cheese, softened
2 c sugar
1 tsp cinnamon
1 stick melted butter
1 1/2 tsp vanilla
1. Preheat oven to 350. Roll out 1 can of crescent rolls into 9x13 pan.
2. Mix cream cheese and 1 1/2 c sugar together. Mix in vanilla. Spread mixture over crescent rolls.
3. Layer second can of crescent rolls on top. Pour melted butter over the top.
4. Mix remaining sugar with cinnamon. Sprinkle on top. Bake 30 minutes at 350.
Thursday, March 5, 2009
Raspberry Laced Vanilla Cake
Raspberry Laced Vanilla Cake by Gold Medal Flour
2 1/3 c flour
3 t baking powder
1/2 t salt
1/4 t baking soda
1 1/2 c butter, softened
1 1/4 c sugar
2/3 c milk
1 1/2 t vanilla
4 eggs
1 c raspberry jam
Raspberry Buttercream frosting (recipe follows)
1. Heat oven to 350. Grease 3 9" round pans. Mix flour through baking soda; set aside. Beat butter & sugar in large bowl with electric mixer on high, scraping bowl occasionally, until fluffy. Beat in flour mixture, milk, vanilla, & eggs on medium until blended. Beat 2 minutes longer. Pour into pans.
2. Bake 25-30 minutes or until toothpick....comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour. Cut each cake horizontally to make 2 layers.
3. Place 1 layer, cut side up, on serving plate; spread with 1/3 c raspberry jam to within 1/4" of edge. Top with another layer, cut side down; spread with 1/3 c Raspberry Buttercream frosting. Repeat. Frost sides & top of cake. Store loosely covered.
Raspberry Buttercream Frosting by Gold Medal
1 c butter, softened
3 c powdered sugar
1/2 c raspberry liqueur or syrup
1/2 t vanilla
Beat butter and powdered sugar in medium bowl on medium speed until smooth. Gradually beat in liqueur and vanilla until smooth and spreadable.
2 1/3 c flour
3 t baking powder
1/2 t salt
1/4 t baking soda
1 1/2 c butter, softened
1 1/4 c sugar
2/3 c milk
1 1/2 t vanilla
4 eggs
1 c raspberry jam
Raspberry Buttercream frosting (recipe follows)
1. Heat oven to 350. Grease 3 9" round pans. Mix flour through baking soda; set aside. Beat butter & sugar in large bowl with electric mixer on high, scraping bowl occasionally, until fluffy. Beat in flour mixture, milk, vanilla, & eggs on medium until blended. Beat 2 minutes longer. Pour into pans.
2. Bake 25-30 minutes or until toothpick....comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour. Cut each cake horizontally to make 2 layers.
3. Place 1 layer, cut side up, on serving plate; spread with 1/3 c raspberry jam to within 1/4" of edge. Top with another layer, cut side down; spread with 1/3 c Raspberry Buttercream frosting. Repeat. Frost sides & top of cake. Store loosely covered.
Raspberry Buttercream Frosting by Gold Medal
1 c butter, softened
3 c powdered sugar
1/2 c raspberry liqueur or syrup
1/2 t vanilla
Beat butter and powdered sugar in medium bowl on medium speed until smooth. Gradually beat in liqueur and vanilla until smooth and spreadable.
Wednesday, March 4, 2009
Grandgirl's Fresh Apple Cake
Grandgirl's Fresh Apple Cake from Georgia by Paula Deen (easy, few dishes)
butter for pans
2 c sugar
3 eggs
1 1/2 c veg oil
1/4 c orange juice
3 c flour
1 t baking soda
1/4 t salt
1 T ground cinnamon
1 T vanilla extract
3 c peeled & chopped apples
1 c shredded coconut
1 c chopped pecans
Sauce:
1 stick butter
1 c sugar
1/2 c buttermilk (what do you do with the rest?)
1/2 t baking soda
1. Prehet oven to 325. Generously butter tube/bundt pan.
2. In mixing bowl, combine sugar through extract & mix well. Fold next 3 ingredients in well.
3. Pour into prepared pan. Bake until toothpick..... 1 1/2 hours.
4. Shortly before cake is done:
melt butter in large saucepan. Stir in sugar, buttermilk, & baking soda and bring to a good rolling boil, stirring constantly.
5. Boil 1 minute & pour over hot cake in pan as soon as it comes out of oven.
6. Let stand 1 hour, turn onto rack to cool completely.
Tuesday, March 3, 2009
Chai Cake with Chai Glaze
Chai Cake with Chai Glaze by Gold Medal Cake
2 tea bags (orange & spice)
2/3 c boiling water
1 c flour
1 1/2 t baking powder
1 t ground cinnamon
1/4 t ground cloves
1/4 t ground ginger
1/4 t ground cardamom
1/4 t salt
3/4 c granualted sugar
1/2 c butter
2 eggs
1 t vanilla
Chai glaze* recipe follows
1. Heat oven to 350. Line bottom and side of round pan 8x1 1/2", with cooking parchment paper. Grease paper with shortening; lightly flour.
2. Place tea bags in boiling water in measuring cup; let stand 5 minutes. Remove tea bags, squeezing liquid into measuring cup. Add enough water to tea to measure 2/3 c. Measure 1/2 c tea for cake, reserve 2T for glaze.
3. Mix flour through salt, set aside. Beat sugar and butter in large bowl with electric mixer on medium, scraping bowl occasionally, until fluffy. Beat in eggs and vanilla until smooth. Gradually beat in flour mixture alternately with 1/2 c tea until smooth. Pour into pan.
4. Bake 28-33 minutes or until toothpick inserted comes out clean. Cool 10 minutes, remove to a wire rack. Cool completely, about an hour.
5. Spread glaze over top of cake, allowing some to drizzle down side. Sprinkle with additional cinnamon.
GLAZE: 2 T butter 1 1/2 c powdered sugar 2 T reserved prepared tea 1 t vanilla 1/4 t ground cinnamon
GLAZE: Melt butter in 1 qt saucepan over medium heat. Stir in remaining ingredients until smooth.
2 tea bags (orange & spice)
2/3 c boiling water
1 c flour
1 1/2 t baking powder
1 t ground cinnamon
1/4 t ground cloves
1/4 t ground ginger
1/4 t ground cardamom
1/4 t salt
3/4 c granualted sugar
1/2 c butter
2 eggs
1 t vanilla
Chai glaze* recipe follows
1. Heat oven to 350. Line bottom and side of round pan 8x1 1/2", with cooking parchment paper. Grease paper with shortening; lightly flour.
2. Place tea bags in boiling water in measuring cup; let stand 5 minutes. Remove tea bags, squeezing liquid into measuring cup. Add enough water to tea to measure 2/3 c. Measure 1/2 c tea for cake, reserve 2T for glaze.
3. Mix flour through salt, set aside. Beat sugar and butter in large bowl with electric mixer on medium, scraping bowl occasionally, until fluffy. Beat in eggs and vanilla until smooth. Gradually beat in flour mixture alternately with 1/2 c tea until smooth. Pour into pan.
4. Bake 28-33 minutes or until toothpick inserted comes out clean. Cool 10 minutes, remove to a wire rack. Cool completely, about an hour.
5. Spread glaze over top of cake, allowing some to drizzle down side. Sprinkle with additional cinnamon.
GLAZE: 2 T butter 1 1/2 c powdered sugar 2 T reserved prepared tea 1 t vanilla 1/4 t ground cinnamon
GLAZE: Melt butter in 1 qt saucepan over medium heat. Stir in remaining ingredients until smooth.
Monday, March 2, 2009
Crock Pot Enchiladas
I am really into trying new Crock Pot recipes for when baby #3 arrives.
I bloglifted this one from http://iwantthatrecipeblog.blogspot.com/
We had it last night and it was wonderful. It does not need anything more but you could jazz up the leftovers by sprinkling a little cheese and tomatoes over the top. Timesaver: have the meat already browned and in the freezer.
Crock Pot Enchiladas
1 1/2 pounds of hamburger meat
1/2 large onion, chopped
1 can of cheese soup (any flavor)
1 can of golden mushroom soup
1 can of cream of mushroom soup
1 can of red enchilada sauce (mild or hot)
1 tsp. of ground cumin
1 four ounce can of chopped green chilies
12 corn tortillas
1. Brown hamburger meat and onions. Drain and put into a Crockpot you have sprayed with cooking spray.
2. Add the rest of the ingredients except for the tortillas. Cook for four hours on low.
3. One hour before you serve it, tear up the tortillas and add to the soup mixture in the crock pot. Cook an additional hour and serve.
From Laura......I browned the meat and added the soups and seasonings, and then put the crock in the fridge Friday night. Sunday morning, I put the crock in the "pot" and heated it for about 4 hours and it turned out great.
Funny story...Laura lives in the same town I do, though we had never met...until Friday night. She was walking in a door at the mall and I was walking out. I recognized her from her blog picture and we hugged as if we had just run into a long lost friend.
I bloglifted this one from http://iwantthatrecipeblog.blogspot.com/
We had it last night and it was wonderful. It does not need anything more but you could jazz up the leftovers by sprinkling a little cheese and tomatoes over the top. Timesaver: have the meat already browned and in the freezer.
Crock Pot Enchiladas
1 1/2 pounds of hamburger meat
1/2 large onion, chopped
1 can of cheese soup (any flavor)
1 can of golden mushroom soup
1 can of cream of mushroom soup
1 can of red enchilada sauce (mild or hot)
1 tsp. of ground cumin
1 four ounce can of chopped green chilies
12 corn tortillas
1. Brown hamburger meat and onions. Drain and put into a Crockpot you have sprayed with cooking spray.
2. Add the rest of the ingredients except for the tortillas. Cook for four hours on low.
3. One hour before you serve it, tear up the tortillas and add to the soup mixture in the crock pot. Cook an additional hour and serve.
From Laura......I browned the meat and added the soups and seasonings, and then put the crock in the fridge Friday night. Sunday morning, I put the crock in the "pot" and heated it for about 4 hours and it turned out great.
Funny story...Laura lives in the same town I do, though we had never met...until Friday night. She was walking in a door at the mall and I was walking out. I recognized her from her blog picture and we hugged as if we had just run into a long lost friend.
Sunday, March 1, 2009
Creamy Chicken and Ham Medley
Creamy Chicken & Ham Medley by Crock Pot
4 oz sliced mushrooms, drained
1/3 c butter
1/3 c flour
2 1/2 c milk
1 c grated parmesan (I use fresh)
1/2 t salt
1/4 t black pepper
1/4 t nutmeg
dash ground pepper
2 c cooked chopped chicken (I pre-cook chicken and keep in freezer)
2 c cooked chopped ham
2 pk (10 oz ea) frozen puff pastry shells, baked (I don't use shells, I use sheets)
1. Melt butter in Crock; stir in flour. Stir in remaining ingredients except pastry. Cook on low until thickened, stirring every hour. It's ready to serve after 2 1/2 hours.
2. Bake shells as directed. Spoon medley into shells. Sprinkle with paprika, serve.
This is just wonderful! We don't always have ham in it and it's just as good. Don't forget, you can always use leftover Thanksgiving/Christmas turkey.